El Fenix Salsa Recipe
There's nothing quite like the vibrant burst of flavor that a fresh, homemade salsa brings to the table.
Equipment
- Cutting board
- Chef’s knife
- Blender or food processor
- Measuring cups and spoons
- Citrus juicer (optional)
- Mixing bowl
- Airtight container for storage
Ingredients
- 6 medium-sized ripe tomatoes diced
- 1 large red onion finely chopped
- 2 jalapeño peppers seeds removed and minced
- 1/2 cup fresh cilantro chopped
- Juice of 1 lime
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 cup green bell pepper finely diced (optional for extra crunch)
Instructions
- Prep Ingredients: Prepare all your ingredients as listed in the ingredients list.
- Blend Tomatoes and Peppers: In your blender or food processor, pulse the tomatoes and jalapeños until coarsely chopped, not pureed.
- Mix: Transfer the blended mixture to a large bowl. Add chopped onions, minced garlic, and green bell pepper.
- Season: Sprinkle with salt, black pepper, and cumin. Mix well to combine all the flavors.
- Add Lime and Cilantro: Squeeze the lime juice over the mixture and add the chopped cilantro. Stir well.
- Chill: For best flavor, cover and let the salsa chill in the refrigerator for at least an hour before serving.
Notes
- Freshness Matters: Use the freshest ingredients for the best taste.
- Adjust Heat: Control the spiciness by adjusting the amount of jalapeños.
- Let it Marinate: Allow the salsa to sit in the refrigerator for a few hours to enhance the flavors.
- Acidity Balance: Adjust lime juice to ensure the right balance of acidity.
- Consistency Control: Blend to your desired consistency, whether you prefer chunky or smooth.